Aperol-Honey Glazed Chicken Thighs with Herbed Potatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Savory chicken thighs coated in a glossy, citrusy glaze with Aperol's signature bittersweet notes, paired with crispy rosemary potatoes for a vibrant weeknight dinner. This Mediterranean-inspired one-pot recipe (gluten-free), ready in about 45 minutes, pairs chicken thighs, olive oil, Aperol for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Pat chicken thighs dry with paper towels, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear chicken thighs for 4-5 minutes per side until golden brown, then transfer to a plate.
  3. Step 3: Add 2 tbsp Aperol, 2 tbsp honey, and 1 tbsp Dijon mustard to the skillet, stirring to dissolve and simmer for 1 minute until slightly thickened and fragrant.
  4. Step 4: Return chicken to skillet, spooning sauce over top, and arrange 1 lb halved baby potatoes around the edges. Sprinkle with 1 tsp rosemary, 1/2 tsp salt, and 1/4 tsp black pepper.
  5. Step 5: Bake for 25-30 minutes until chicken reaches 165°F internally and potatoes are tender and crispy at the edges, basting occasionally with pan juices.

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